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Organic Ceremonial Matcha (Uji, Kyoto) - GOOD MOOD MATCHA
Organic Ceremonial Matcha (Uji, Kyoto) - GOOD MOOD MATCHA
Organic Ceremonial Matcha (Uji, Kyoto) - GOOD MOOD MATCHA
Organic Ceremonial Matcha (Uji, Kyoto) - GOOD MOOD MATCHA
Organic Ceremonial Matcha (Uji, Kyoto) - GOOD MOOD MATCHA
Organic Ceremonial Matcha (Uji, Kyoto) - GOOD MOOD MATCHA

Organic Ceremonial Matcha (Uji, Kyoto) - GOOD MOOD MATCHA

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A modern way of enjoying the health benefits of a daily matcha wherever you are. One sachet contains 3g of our own blend of Samidori and Okumidori.

The sachet keeps the freshness of the ceremonial matcha from oxidating and preserves the health benefits in its entirety. Each sachet has 90mg of natural caffeine which is 2/3 the amount in an espresso, but instead of the jitters, it provides an all-round clean boost.

The wonderful mix of amino acids, L-Theanine and antioxidants creates a calming effect on our body energy balance, mood and concentration throughout the day.

- 3.0g x 10 sachets  

<京都宇治抹茶 / Uji Matcha from Kyoto>

Matcha has been grown in different areas of Japan. The reason that 宇治 Uji matcha from Kyoto is the most famous one lays not only the tradition of growing, but also in the most favourable soil. Different types of soils are found in different parts of Japan, and in connection to the weather conditions, used for growing different type of teas. Good Mood Matcha make craft blend of organic Samidori and Okumidori, which are native to the region. In addition, every step we take to get our matcha from tea farm to your cup is ethical, sustainable, empowering and all round good. 


We source our leaves only in Uji region of Kyoto prefecture, where our tea growers are based in Japan. The terroir is what makes a difference, due to all natural characteristics of environment - soil, climate, geography, altitude, it's similar to wines really.

Spring Leaves

Matcha is commonly harvested three times throughout the year in Japan. We only use leaves picked at the first harvest, usually happening at the beginning of May. Always go for the first flush leaves for its colour, taste, fragrance and nutritional elements, especially when making pure matcha with just water, you can really tell the difference. 

Unique Blend

Unlike coffee beans, matcha leaves are steam-dried. After assessing the leaves from various varieties and tea plantations, we blend them according to our own ratios to create a smooth and earthy flavour that we like. 

Traditional Grinding

Our leaves are stored in wooden boxes after assessment. We grind fresh batch on demand by stone mortar never machine milling into super fine powder to prevent oxidation and to preserve colour and taste. We want the farm to cup quality.


Inspired by the health benefits of a daily matcha our founder Max set out on a mission to find the tastiest tea leaves. This mission took him to the home of matcha, Japan. While he explores the hidden flavours and crafts of Kyoto, he realised that a whole part of Japanese tea-making heritage was disappearing. The population of Japan is ageing, tea farming is very hard work. Tea-masters, in charge of assessing and blending green tea also retire leaving a deep gap of knowledge. Many small lot owners eventually quit and sell their land to big corporations who mass-produce low quality tea. 

And it was in the Spring of 2017 that he found this seventh-generation family farm in Uji in Kyoto - the oldest, and the best, tea growing region in Japan. Working with independent farm was crucial for Max, he talks to grower and exporter, learning more about the tea they grow and process and the challenges that they face. He believes that where such a relationship exists, quality, quantity and price requirements can be discussed in an open and equal way. He has worked closely with them ever since, to produce our very own Good Mood Matcha.


(ki:ts) London shop
31A Duke Street London W1U 1LS United Kingdom